3 Ingredient Cookie Butter Truffles

Whip up a batch of these simple and creamy cookie butter truffles with just 3 ingredients!

Christmas went by way too quickly for my liking.

It feels like the build up goes slowly but as soon as Christmas Eve arrives, it's over in a snap. Another 10 months until I can reason it being time to feel festive again. 

Our kitchen was fitted in time for Christmas and we finally had more room to serve everyone. Which was a pretty big success. Pinterest has been a lifesaver for storage solution ideas. But a trip to Ikea seems to be in order as there's only so much you can scrounge up and re-purpose.

I'm definitely not complaining though, any chance to visit that dreamy place, I'll take it.

Even though Christmas has finished, I don't want the festive feeling I have to go. I love everything about this time of year; the decorations, the cosy cold weather, the food and warm scents that fill the house.

There's nothing easier than a no bake treat, especially if it's at Christmas when time seems to run away from you.

These truffles contain just three ingredients and are a spin off my Oreo truffles. They are addictive, delicious and taste like Christmas, in a subtle gingerbread-caramel sorta way.

You can easily whip these up in just under an hour and devour one in under 30 seconds. Or less.

3 Ingredient Cookie Butter Truffles

Ingredients:
280g lotus biscuits
115g (8 oz) cream cheese
150g white chocolate (or melted cookie butter)

Directions:

1. In a food processor, blitz the lotus biscuits so they resemble fine crumbs. Remove a small scoop of crumbs to decorate with. Empty into a bowl and beat in the cream cheese until well combined. 
2. With a 1 inch ice cream scoop, scoop out balls and place onto a greaseproof tray. Continue until you've used all of the truffle mixture. One by one, roll the scoops into smooth balls and place back on the tray. Place the full tray into the fridge to chill for 30-45 minutes. 
3. For decorating, you can either drizzle some white chocolate or melted cookie butter across the truffles, or cover in white chocolate. Melt white chocolate in the microwave in 20 second increments and stir until smooth. 
4. Remove a handful of truffles at one time, so they all don't get too warm. If you choose to cover in white chocolate, use a toothpick or chocolate dipping tools to dip the truffles one by one and cover with white chocolate. Sprinkle with reserved lotus biscuit crumbs and leave to set. Repeat until all truffles are decorated. 

Keep your truffles in the fridge for up to a week in an airtight container.